Salmon Fillet with Pineapple and Lime Salad
30—40 Min
This fruity-fresh low-carb salad with pineapple and lime is the perfect accompaniment to a lightly cooked salmon fillet. A perfect summer dish that can be prepared in no time at all and tastes delicious seasoned with our Veggy Hot + Spicy mix. Try it now!
Ingredients 4 Portions
- 800 gSalmon fillet
- 1 piecePineapple
- 1 pieceCucumber
- 1 pieceRed onion
- 1 pieceLime
- 20 gCilantro leaves, fresh
- 1 pinchSea Salt, Coarse
- 1 tsp.Veggy Hot+Spicy Seasoning Mix
- 1 pinchPepper Black, Whole
- Olive oil
Preparation
- 1
Preheat the oven to 80°C (176°F) using the conventional oven setting.
- 2
Peel the pineapple, cut into quarters and dice. Wash and dice the cucumber. Peel the red onion, half then into fine rings. Add all the ingredients to a bowl. Squeeze out the juice of a lime and mix the ingredients together thoroughly. Season the salad with salt and pepper to taste.
- 3
Rinse the salmon fillet under cold water, pat dry and cut into 4 fillets against the grain. Mix Kotányi Veggy Hot + Spicy mix with 3 tbsp. of olive oil and rub onto the salmon fillets. Dust the skin side with a little flour.
- 4
Sear the fillets in a pan with a splash of olive oil skin side down for three minutes. Reduce the heat a little, turn the fillet and fry for another three minutes. Leave to infuse in the oven in an oven-proof dish for around 5 minutes.
- 5
Rinse the cilantro and pluck off the leaves.
- 6
Dish up the salmon fillets with the pineapple and lime salad and garnish with the fresh cilantro.